Getting ready for Shavuos - Can anyone make some recommendations for a kosher non-dessert white wine that would pair well with cheesecake and are available in the US. Or, are the only ones that would pair well be dessert wines?

2011 C - Sauvignon Blanc = Has this perfec Blood Orange thing on the nose and Solid Acid for the CHEEES.. Just enought upfront fruit to bind the package.2010 Odem Volcanic Chardonnay = Fruit bomb and has some decent Acid for the Cheeeeeese.

Dry would work

if you want a little curve and you have some spicy cheese or just a real different zone you want to go too

Thanks for the quick responses - I think I am going to go with the dessert wines I have already - Yarden Noble Semillion Botrytis 2004 and either the Porto Cordovero LBV 2005 or the Zion Mehamartef. Might also pick up a bottle of the Yarden Blanc de Blanc 2005 (though I agree with Yossie that the dessert wines seem like a much better match). The Orange Muscat sounds interesting, that will probably appeal to the guest who don't really drink wine. Figured it would be a good conversation to start as I'm sure many of us will be having plenty of cheesecake next week

I'd go with the Yarden Botrytis indeed or dry sparkling. I've some excellent Shavuot memories as well with the Yarden Heightswine and a well-chilled Binyamina Gewurtz Late Harvest Cluster Select should be awesome with a creamy cheesecake... Oh, I'd personally avoid a port-style wine, this might be one of those "classic" suggestions but I share the general thought that those wines are better suited for chocolate-based desserts. I'm also not too crazy about the cheesecake/rosé combination, my 2 cents...

Tasted the T square at ISRAWINEXPO but didn't write anything about it, wouldn't be honest on my part as Port styles wines in general are not my glass of wine... I don't hate it, I just don't really enjoy it.

Hey Isaac - I would have fun experimenting with this. I'm a bi surprised to hear recommendations for sweet dessert wine or port as I tend to try to drink these wines with dessert foods that are less sweet than the wine. So if the cheesecake will be less sweet than the wine, I can see a possible good pair. But if not, I would certainly try this but wouldn't bank on fireworks in your mouth.

I would try some outside-the-box ideas, like a rich bordeaux or other red blend, which goes really well with rich, soft cheeses. Or perhaps a red zinfandel, a malbec or possibly even a carignan blend, which tend to have sweet notes.

I'll bet that at least one of these outside-the-box ideas will surprise you.

I find that reds and rose do not pair well with sweet cheese cakes. IMHO, champagne is a perfect match. Especially, champagne with those yeasty notes of cheese cakes and fresh baked bread. Yarden BdB does not have these (at least at that extent), but its acidity still makes it a good match, I had it with a cheesecake in the past and it worked out very well.I have a feeling that Carmel Kayoumi Riesling as well as any Mosel Kabinett/Auslese Rieslings would be great. Alsace Riesling might have too much acidity. I also enjoy having desserts with Golan Moscato, which is a simple wine that is OK to be masked by sweeter food. Same applies to other wines made in this style, Italian and Israeli Moscatos such as Carmel Young and Dalton as was suggested earlier. But, the sweet dessert wines are IMHO easily shadowed by the cake's sweetness. Better not waste those precious (and typically expensive) bottles of sauternes, ice and straw wines. Even Yarden Heightswine or Yarden Botrytis are better with a less sweet cheese cake, like Adam suggested. Also, I'd second Gabriel's note on Biniyamina LH Gewurz and of cause the similar wine from Carmel, but again with less sweet cheesecakes than those often found in US. Here in IL, there are many cheesecakes that are not overly sweet.

As a wishlist, I would like to experiment with any of William Fevre's Chablis Grand Cru (his 1er crus are too acidic to have with desserts, at least when young) and any of the better Mersault. So, if anyone has a spare bottle....

I would not suggest an oaked Chardonnay, but Gewurz might work out. Sauvignon Blanc should be fine, but those on the fruity side, like Recanati and from NZ.

Nice article, but I strongly disagree with its fundamental rule of thumb that red wine doesn't go with soft cheeses such as Brie or blue cheese.

I patronize a very high-end artisanal cheese shop close to my home just a few blocks away from the UN and, from time to time, will purchase artisanal cheese made with vegetable rennet and take them home and nibble on them with several bottles of diffent wine. The owners of the shop, who live, breath, eat and smell like cheese, are just as much wine pairing pros as artisanal cheese pros. They believe firmly that a traditional red Bordeaux is a perfect pair for a traditional blue cheese. I have tried this and can attest that it indeed is true, at least to my palate. I would encourage people to try this for themselves.

I also have had amazing experiences pairing full-bodied reds, including Bordeaux and Cabernet, with soft cheese including those made from cow's milk, goat's milk, and yes, stinky sheep's milk. A simple google search will uncover numerous articles that maintain this same proposition.

I think that cheese and wine pairing does adhere to some very basic general rules of thumb such as that

-sharp, hard cheeses pair well with very acidic whites such as Sauvignon Blanc and dry Riesling and -aged firm to soft cheeses can pair well with full bodied reds,

And then there is an entire universe in between these two maxims that completely depends on one's own individual palate and the very specific wine being used. For example, a full bodied cab with generous tannis and oak may pairmuch differently relative to a more mature cab with less tannins and more chocolate, vanilla and/or smokey notes.

The article goes on to say that only lightly oak chardonnay's tend to pair well with soft cheeses. If this is true, how does it explain the near out of body experience I had at the Castel winery in which, during the tasting session, Ruth served St. maure, which is a soft aged goat's milk cheese, with the Castel C. The wine and cheese in mouth together created a synergistic buttery sensation that set off fireworks in my mouth. Now to say the Castel C is "lightly Oaked" is, I think, a slight understatement.

If I were to write an article regarding pairing wine with cheese, I would use very specific examples of specific wines and specific cheeses. Even cheeses change flavor as they age. The last time I was in the cheese shop, I asked about some Californian aged semi-soft goat cheese. It was sitting out on the counter top along with about 50 other cheeses. The shop owner remarked that this particular cheese was "showing really well right now," as if there is an evolution and aging process that cheese goes through similar to that of wine. This makes total sense when you think about it, but I hadn't really appreciated it until then.

Adam M wrote:Nice article, but I strongly disagree with its fundamental rule of thumb that red wine doesn't go with soft cheeses such as Brie or blue cheese.

I patronize a very high-end artisanal cheese shop close to my home just a few blocks away from the UN and, from time to time, will purchase artisanal cheese made with vegetable rennet and take them home and nibble on them with several bottles of diffent wine. The owners of the shop, who live, breath, eat and smell like cheese, are just as much wine pairing pros as artisanal cheese pros. They believe firmly that a traditional red Bordeaux is a perfect pair for a traditional blue cheese. I have tried this and can attest that it indeed is true, at least to my palate. I would encourage people to try this for themselves.

I also have had amazing experiences pairing full-bodied reds, including Bordeaux and Cabernet, with soft cheese including those made from cow's milk, goat's milk, and yes, stinky sheep's milk. A simple google search will uncover numerous articles that maintain this same proposition.

I think that cheese and wine pairing does adhere to some very basic general rules of thumb such as that

-sharp, hard cheeses pair well with very acidic whites such as Sauvignon Blanc and dry Riesling and -aged firm to soft cheeses can pair well with full bodied reds,

And then there is an entire universe in between these two maxims that completely depends on one's own individual palate and the very specific wine being used. For example, a full bodied cab with generous tannis and oak may pairmuch differently relative to a more mature cab with less tannins and more chocolate, vanilla and/or smokey notes.

The article goes on to say that only lightly oak chardonnay's tend to pair well with soft cheeses. If this is true, how does it explain the near out of body experience I had at the Castel winery in which, during the tasting session, Ruth served St. maure, which is a soft aged goat's milk cheese, with the Castel C. The wine and cheese in mouth together created a synergistic buttery sensation that set off fireworks in my mouth. Now to say the Castel C is "lightly Oaked" is, I think, a slight understatement.

If I were to write an article regarding pairing wine with cheese, I would use very specific examples of specific wines and specific cheeses. Even cheeses change flavor as they age. The last time I was in the cheese shop, I asked about some Californian aged semi-soft goat cheese. It was sitting out on the counter top along with about 50 other cheeses. The shop owner remarked that this particular cheese was "showing really well right now," as if there is an evolution and aging process that cheese goes through similar to that of wine. This makes total sense when you think about it, but I hadn't really appreciated it until then.

Adam:I think it depends on whether you're trying to accentuate the cheese or the wine. I agree that a good blue cheese is delicious with a Bordeaux, but you will lose much of the nuance of the wine to the overpowering cheese funk. With expensive top-flight reds, I'd stick to meat, which actually enhances the taste of the wine. With smelly cheeses I'll stick to less expensive reds that I don't mind "wasting" on the cheese (Yiron and Red C are favorites pairings--Yiron because of its fullness and Red C because of its spiciness, both of which hold their own to some extent against the cheese). Accordingly, it isn't surprising that a "wine guy" would advise avoiding this pairing but a "cheese guy" swears by it.

Hi Eli - Interesting perspective. I never thought of whether I am only a "wine guy" or whether there's an argument that I'm also a "cheese guy." I have also never thought when I am eating food with wine whether I am eating it to make the wine taste better or the food taste better. I generally will have the wine and food in my mouth at the same time. Don't know what that makes me....